First make the dough. Mix together the flour, salt, sugar and yeast in a large bowl or pulse together in the bowl of the processor. Add the oil and as much water (probably about 3/4 cup or so)as required and knead the dough till it becomes soft, smooth and elastic.

Shape into a ball, and place it in an oiled bowl, turning to coat it completely. Loosely cover and let it rise until double in size, for about 1 1/2 hours.

Make the vegetable filling by mixing together all the ingredients. The filling should be moist but not wet or the bread rolls will turn soggy on the inside. If youu2019re letting the filling sit, then make sure to add the cheese spread and salt, if using, just before making the rolls so the filling doesnu2019t become watery.

When the dough has risen, gently deflate it by kneading a couple of times. Then lightly roll out the dough into a circle about 1/4″ thick. Using a scraper or pizza/ pie wheel cut the dough circle into 8 equal portions like you would cut a pizza.

Shaping these Crescent Rolls is much like one would do for Croissants. Divide the filling into 8 portions or place about a heaped teaspoon of the filling lengthwise on the broad portion of each triangle a little away from the edge. Too much filling will make it difficult to shape the rolls and too little filling means a roll thatu2019s not all that good. Carefully roll the edge over the filling and keep rolling till the point of the triangle into a crescent, sealing the end with a little water if necessary.

Place the Crescent Rolls on a greased or parchment lined baking tray leaving space in between them. Loosely cover them and let them rise for about 30 minutes till they look puffy.

Brush them with a little milk and sprinkle the kalonji/ onion seeds or sesame seeds, if using. Bake them at 200C (400F) for about 30 minutes or till they’re done and golden brown. Let them cool on a rack. Serve warm or at room temperature. These Crescent Rolls are best eaten the day they are baked.